2 pounds round steak, sliced 1/2″ thick, twice-tenderized by the butcher
2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon black pepper
34 teaspoons salt
1 1/2 cups buttermilk
1 egg
1 tablespoon Tabasco sauce
2 cloves garlic, minced
vegetable shortening (Crisco)

Cut the steak into four portions. Pound the portions with a mallet or meat tenderizer until each is about 1/4 inch thick. Place the flour in a shallow bowl. In a second dish, stir together the baking powder and baking soda, pepper, and salt, and mix in the buttermilk, egg, Tabasco, and garlic. The mixture should be thin. Dredge each steak first in flour and then in the batter. Dunk the steaks back into the flour a second time, patting in the flour until the surface of the meat is dry.

Add enough shortening to a heavy skillet or Dutch oven to deep-fry the steaks in at least 4 inches of fat. Bring the temperature of the shortening to 325 degrees F. Fry the steaks, pushing them down under the fat and turn them over once, for 7 to 8 minutes, or until they are golden brown. Drain the steaks, and transfer them to a platter.